Buttermilk Gooseberry Pickle

Print

Ingredients

1. Wash gooseberries and spread on a dry cloth to remove excess moisture, and allow to dry for few hours.
2. Take it in a bowl and keep it in a pressure cooker. Steam cook for 5 minutes (without weight).
3. Allow to cool. Remove inner seed and separate into flakes.
4. Whip sour curd, dilute with water and prepare very thin buttermilk. Strain through a clean muslin cloth, or thin nylon sieve.
5. Add ground paste and mix well.
6. Again strain through a fine mesh strainer.
7. Add cooked gooseberries, mix well and preserve it in a dry bottle.
8. Mix daily once for another one week. Use after it is soaked properly.
9. After it is soaked, mix well once in three days. (This process will help to increase shelf life of the pickle).